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Preparation

Mix chicken with 1 tbs fish sauce, the sugar, & 2 tbs ginger in a small bowl, set aside. In another small bowl, stir hoisin sauce with lime juice, peanut better, and remaining 1 tsp fish sauce until smooth, set aside.
Heat a large frying pan (not nonstick) over med-high heat. Swirl in oil. Add garlic and remaining 1 tbs ginger and cook until fragrant. Add chicken and cook until no longer pink, 1.5-2 minutes. Add carrot, water chestnuts, green onions, lemongrass, and chiles and cook until chicken is cooked through, about 1 min more. Add cucumber and peanuts and stir to combine. Add salt to taste. Transfer to serving bowl.
To eat, spread some hoisin sauce on a lettuce cup. Top with chicken mixture, fold and eat with hands.